Caesar Salad

This image courtesy of Joseph DeLeo

This salad, which has become an American classic, was created by a restaurateur in Tijuana, Mexico, in the 1920’S, and its vogue has never ceased. There are many recipes for this salad. This one I find works exceedingly well.


Total Timeunder 30 minutes

OccasionCasual Dinner Party, Cooking for a date, Family Get-together

Recipe Courseappetizer, side dish

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free

Mealdinner, lunch

Taste and Texturecheesy, creamy, crisp, crunchy, garlicky, salty

Type of Dishfirst course salad, main course salad, salad


  • 2 heads romaine or the equivalent in bibb or iceberg lettuce
  • 2 cups diced white bread of good quality—homemade type preferred
  • 4 tablespoons plus 8 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 1 teaspoon salt, or to taste
  • 12 to 15 anchovy fillets, finely cut
  • 2 tablespoons lemon juice
  • 1 egg, raw or coddled 1 minute
  • 1 teaspoon freshly ground pepper, or to taste
  • ½ to ¾ cup freshly grated Parmesan cheese


  1. Wash the romaine or lettuce thoroughly and dry well. Wrap in a tea towel or paper towels and refrigerate until ready to serve. Sauté the diced bread in 4 tablespoons olive oil with the garlic cloves. Shake the pan well and cook over medium heat until the croutons are delicately browned and crisp. Add additional oil if necessary. Remove the garlic and drain the croutons on absorbent paper. In a chilled salad bowl, break the greens in bite-size pieces. Add the 8 tablespoons olive oil and toss well so that each leaf is coated. Add the croutons, salt, anchovies, pepper, and lemon juice. Break the egg into the bowl (there has been great discussion as to whether it should be a raw or a 1-minute coddled egg). Toss again and add the grated Parmesan cheese.


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